Soline Caillé

637 total citations
21 papers, 481 citations indexed

About

Soline Caillé is a scholar working on Food Science, Plant Science and Tourism, Leisure and Hospitality Management. According to data from OpenAlex, Soline Caillé has authored 21 papers receiving a total of 481 indexed citations (citations by other indexed papers that have themselves been cited), including 20 papers in Food Science, 14 papers in Plant Science and 6 papers in Tourism, Leisure and Hospitality Management. Recurrent topics in Soline Caillé's work include Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (14 papers) and Wine Industry and Tourism (6 papers). Soline Caillé is often cited by papers focused on Fermentation and Sensory Analysis (20 papers), Horticultural and Viticultural Research (14 papers) and Wine Industry and Tourism (6 papers). Soline Caillé collaborates with scholars based in France, Morocco and Hungary. Soline Caillé's co-authors include Véronique Cheynier, Alain Samson, Gérard Barbeau, Yves Cadot, Jean‐Baptiste Diéval, Jérémie Wirth, Stéphane Vidal, Jean‐Claude Boulet, Thierry Doco and Pascale Williams and has published in prestigious journals such as SHILAP Revista de lepidopterología, Food Chemistry and Analytica Chimica Acta.

In The Last Decade

Soline Caillé

20 papers receiving 466 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Soline Caillé France 10 435 331 153 98 44 21 481
Wes Pearson Australia 11 318 0.7× 213 0.6× 103 0.7× 64 0.7× 38 0.9× 14 347
Belinda Kemp Canada 12 491 1.1× 378 1.1× 125 0.8× 134 1.4× 25 0.6× 35 553
Alice Barker Australia 9 338 0.8× 226 0.7× 102 0.7× 57 0.6× 30 0.7× 11 359
Marcela Medel‐Marabolí Chile 12 302 0.7× 207 0.6× 120 0.8× 43 0.4× 34 0.8× 25 339
Canan Nurgel Türkiye 11 491 1.1× 337 1.0× 167 1.1× 76 0.8× 54 1.2× 14 530
Kate A. Lattey Australia 8 418 1.0× 298 0.9× 108 0.7× 108 1.1× 35 0.8× 9 524
Frank Benkwitz New Zealand 7 405 0.9× 297 0.9× 132 0.9× 86 0.9× 21 0.5× 12 467
Ana Jiménez‐Cantizano Spain 12 229 0.5× 224 0.7× 98 0.6× 86 0.9× 22 0.5× 32 341
Roser Canals Spain 8 553 1.3× 463 1.4× 302 2.0× 73 0.7× 32 0.7× 9 588
Luigi Picariello Italy 14 407 0.9× 322 1.0× 241 1.6× 57 0.6× 32 0.7× 30 463

Countries citing papers authored by Soline Caillé

Since Specialization
Citations

This map shows the geographic impact of Soline Caillé's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Soline Caillé with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Soline Caillé more than expected).

Fields of papers citing papers by Soline Caillé

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Soline Caillé. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Soline Caillé. The network helps show where Soline Caillé may publish in the future.

Co-authorship network of co-authors of Soline Caillé

This figure shows the co-authorship network connecting the top 25 collaborators of Soline Caillé. A scholar is included among the top collaborators of Soline Caillé based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Soline Caillé. Soline Caillé is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Caillé, Soline, et al.. (2025). Evidence for Discriminant Specific Tastes in Chardonnay Wines Among Other White Wines. Foods. 14(16). 2870–2870.
2.
3.
Geffroy, Olivier, Yves Le Fur, Alain Samson, et al.. (2024). Resumption of the planting of grapevine varieties in France, referred to as "disease-resistant". SHILAP Revista de lepidopterología. 1 indexed citations
4.
5.
Farines, Vincent, et al.. (2022). Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines. Foods. 11(12). 1693–1693. 10 indexed citations
6.
7.
Caillé, Soline, et al.. (2020). Development of a methodology to study typicity of PDO wines with professionals of the wine sector. Journal of the Science of Food and Agriculture. 100(10). 3866–3877. 15 indexed citations
8.
Caillé, Soline, et al.. (2017). Comparison of the effect of 8 closures in controlled industrial conditions on the shelf life of a red wine. SHILAP Revista de lepidopterología. 9. 2024–2024. 7 indexed citations
9.
Caillé, Soline, et al.. (2017). Impact of eight closures in controlled industrial conditions on the shelf life of two (red and rosé) wines. OENO One. 51(4). 3 indexed citations
10.
Samson, Alain, Soline Caillé, Jean Marc Souquet, et al.. (2016). New vineyard fields: Grape Juice. Selection of grapevine species, juice making, stabilization / Nouvelle filière : jus de raisin. Sélection des cépages, élaboration, stabilisation. SHILAP Revista de lepidopterología. 7. 1001–1001. 2 indexed citations
11.
Caillé, Soline, et al.. (2016). Modification of the olfactory sensory characteristics of Chardonnay wine through the increase in sotolon concentration. Food Quality and Preference. 56. 225–230. 9 indexed citations
12.
Boulet, Jean‐Claude, Jean‐Marc Souquet, Soline Caillé, et al.. (2015). Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency. Food Chemistry. 190. 357–363. 74 indexed citations
13.
Caillé, Soline, et al.. (2013). Use of Production Practices and Sensory Attributes to Characterize Loire Valley Red Wines. American Journal of Enology and Viticulture. 65(1). 50–58. 4 indexed citations
14.
Cadot, Yves, Soline Caillé, Alain Samson, Gérard Barbeau, & Véronique Cheynier. (2012). Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time. Analytica Chimica Acta. 732. 91–99. 59 indexed citations
15.
Cadière, Axelle, et al.. (2012). Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution. Food Microbiology. 32(2). 332–337. 31 indexed citations
16.
17.
Wirth, Jérémie, Soline Caillé, Jean‐Marc Souquet, et al.. (2011). Impact of post-bottling oxygen exposure on the sensory characteristics and phenolic composition of Grenache rosé wines. Food Chemistry. 132(4). 1861–1871. 62 indexed citations
18.
Caillé, Soline, Marcia Mikolajczak, J. M. Sablayrolles, et al.. (2010). Reduction of wine alcohol content: a comparative study of different technologies.. 83. 31–42. 3 indexed citations
19.
Caillé, Soline, Alain Samson, Jérémie Wirth, et al.. (2009). Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling. Analytica Chimica Acta. 660(1-2). 35–42. 65 indexed citations
20.
Cadot, Yves, Soline Caillé, Alain Samson, Gérard Barbeau, & Véronique Cheynier. (2009). Sensory dimension of wine typicality related to a terroir by Quantitative Descriptive Analysis, Just About Right analysis and typicality assessment. Analytica Chimica Acta. 660(1-2). 53–62. 66 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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